John Myers
Ingredients for 10 servings:
- 5 g pepper, red, dried
- 2 peppers, red, long, medium hot
- 10 g lemongrass
- 10 g galangal
- 30 g onion(s), red, small
- 45 g garlic cloves
- 80 g tomatoes
- 1 tbsp coriander seeds
- 1 tsp cumin
- 2 tsp salt
- 1 tsp sugar, fine
- 2 tsp turmeric powder
- 6 g Asian shrimp paste (Terasi Udang)
- 2 tbsp sunflower oil for frying
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes
A medium-hot seasoning paste for Thai dishes.
Remove the stem from the dried peppers, halve them crosswise, and soak them in lukewarm water for 5 minutes. Discard the water, squeeze out the peppers well, and chop them crosswise. Wash your hands thoroughly afterward! Cut the washed, fresh peppers crosswise into approximately 1 cm wide pieces. Leave the seeds and discard the stem. Wash the lemongrass, remove the tough stalk at the bottom, discard the brown and wilted leaves, and use only the white or white-green parts. Cut these crosswise into thin slices. Remove the outer, green leaves if desired. Peel the galangal, onions, and garlic cloves and cut them crosswise into thin slices. Remove the stem from the washed tomatoes, halve them lengthwise, and remove the green stem base. Halve the halves lengthwise and cut them into thirds crosswise. Toast the coriander seeds and cumin in a small pan without oil until fragrant. Mix the roasted spices with salt, sugar, turmeric powder, and the crumbled shrimp paste and set aside. Place the peppers, vegetables, and spices in a blender and blend until smooth. Add the puree to a pan with the sunflower oil and stir-fry for 5 minutes. Pour any unused yellow curry paste into an ice cube tray and freeze. Note: This spice paste will be used during cooking and is not served. The picture shows that the paste is not runny. I prefer a slightly grainy texture for this paste. However, you can also blend it with a little water until creamy; this will instantly turn it medium to light yellow.
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